Apple Pie Milkshake

Three years ago I wrote a post about my first visit to Chelsea Market in NYC, and my older brother ordered this legendary Apple Pie Milkshake at the Ronnybrook Dairy Bar. I don’t remember what I ordered, but of course I have no trouble remembering what he ordered! He kindly offered me the first sip and I had a very difficult time giving it back to him. Here is a photo of this awesome milkshake:

When my friend Lindsay decided to host a milkshake week, I knew I wanted to recreate that Apple Pie Milkshake. I have to say, the homemade version is very tasty, but maybe I should head back down to Chelsea Market sometime to taste it again. You know, for comparison purposes, wink wink.

Let’s start with the apple pie filling. For apple pies, I always use granny smiths:

Their texture is so great for apple pie filling!

Peel, core, and chop up the apples, and put it in a saucepan with some brown sugar, cornstarch, cinnamon, water, and salt:

Cook the apples over medium high heat for about 15 minutes, until they are soft:

Let the filling cool, then puree the mixture until it’s smooth, like this:

Now it’s milkshake time!

Scoop some vanilla ice cream or gelato:

And blend it with the apple pie filling puree in a blender with a touch of milk, until smooth and frothy:

Now it’s ready to be poured into a glass, and drizzled with caramel, to fulfill its apple pie milkshake destiny:

Instructions

In a large saucepan, combine the apples, brown sugar, cornstarch, cinnamon, salt, and water. Place over medium high heat and cook until the apples have softened, which should take about 12-15 minutes. Let the filling cool, then puree it in a blender until smooth.

Place the ice cream or gelato into a blender, and add 2 tbsp of apple pie filling and the milk. If you plan to make more than one milkshake, keep in mind you want 2 tbsp of apple pie filling puree and 1 tbsp of milk for every cup of ice cream. Blend until smooth, then serve with a caramel drizzle on top. Enjoy!